Pit Boss 3 Hour Smoked Ribs in the Vertical Pellet Smoker
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- čas přidán 20. 07. 2019
- Ribs are done when they are done. And in this case, these Pit Boss smoked ribs were done in 3 hours. We used Head Country Hickory BBQ Sauce, Heath Riles BBQ rubs, and a mixture of Pecan and apple wood pellets for some awesome smoke flavor.
The Pit Boss vertical pellet smoker was set to 275 degrees Fahrenheit and the smoked ribs were probe tender after 3 hours.
The ribs were St. Louis Ribs and weighed 3.8 lbs. - Jak na to + styl
Most people would say “another Rib video?!” . I say what’s different? This was totally different than all the others. I was wondering about the pecan and cherry . I’m familiar with the apple and what it does . Brother , I love the fact that you’re learning and so am I . Stay true to your honesty . As always I enjoyed this . So if you would please excuse my drool , I now have another recipe I must try .
I know I was thinking the same thing before I started filming but like you said, it was different than the others. The Pecan was noticeable from the first bite and I really liked it. I appreciate you watching, Jose! 😁
The Culinary Cookhouse the honor and privilege is mine
I love pecan pellets and cherry together for ribs. Apple is too mild in my opinion. Good video good ribs.
I have a habit of watching your videos late at night and getting really hungry.
We are new at this and I love your videos. You do a great explanation for beginners and we greatly appreciate that. Grill on brother grill on
We did these last night with the triple rub, they were some of the best ribs we've ever had! Thanks for sharing Mike!
Great looking fast Ribs, i like the combo of rubs, I hear good things, about Head Country Sauces. Nicely Done. Thanks for sharing. 😎.
Yeah top notch stuff here. Looks like it had the perfect amount of pull. Some folks like the "fall off the bone" whereas I don't. These are right up my alley great video Mike!
Thanks, Hobie! I'm with you... I dont like them to fall off... They need to have a little bite to them.
Thank you for explaining everything a normal guy like me needs to know. From start to finish, step by step, I appreciate being walked through this. Wish I wouldn’t had to watch 20 videos before I got to yours. Please post more like this. I’m subscribed
Thank you Andrew! I have a ton of pellet smoker videos you will enjoy 😎
Same here!!! Subscribed also!!
Very nice thanks, always use a thin coat of mustard on my ribs and it helps keep the rub down very nicely.
Mike those Ribs looked spot on... love that stand up smoker. thanks bud.
Thanks, Tommy! I hope your doing well and having a great summer! Cheers.
i love this video. I especially love the "lick the finger rub check"
Mike you have taught me soo much! Love you for that! Thanks and take care! I bought a Series 5 cause of you ... love it and have about 30 hrs on her already... every weekend man... you have formed me another habit... thanks! 🥳
Jason Becker thanks, Jason! Glad to hear you are enjoying that smoker as much as I am. Keep that smoke rolling brother 😎
Thanks Mike! My please... I tell everyone about you channel! It’s the best out there! Cheers 🍻
My Pleasure! Stoopid iPhone!!
Such a unique and delicious combo of rubs ! I have never had a pecan rub or had anything smoked with pecan. Those ribs look meaty and delicious! Love the shirt too :) I have never heard of that rub test so loved that tip. Beautiful looking ribs!!
Thanks, Mel! 😁
Great job on those ribs Mike!! They looked juicy and tender and had a Great color. Keep up the great work!
Thanks, Ted!
Man you have made me so hungry!!! Great Job!!!
We love mixing the apple and pecan pellets its always a great result for us too. The layers of seasonings you put on also look Great! Oh and dang, hot day to smoke. Great looking ribs, now we're going to have to try Head Country BBQ sauce.
Hi, Lisa! Yeah that was a good mix with the pellets. I'll be doing that again. And you are right, it was a hot and miserable day to smoke but at least the ribs were done in 3 hours instead of 6 :)
3 hour ribs with 3 layers of rub and sauces up at the end damn!!!! 🔥
Thanks, Rob D!
Those ribs turned out nice. Liking that Pit Boss.
Thanks, Phil!
Looks great Mike, try using a small piece of paper towel to grab that silver skin next time it comes off easier because you have a better grip! Thanks for sharing 😎
You the man brotha Just want to throw a shout out I’m always looking at ur video keep the good work going
I appreciate that. Thank you
Thanks for the great video! I noticed the Head Country sauce, you should try their competition rub also. They are based out of the town I live in and swear by their products!
Can’t wait for you to try the hanging method we talked about. Typical Cleveland weather. Humidity 90%? Got to be good. Sauce on your cheeks. They looked super.
Hey John! Yeah the weather was miserable with that humidity. Thanks for watching as always 😁
Hey Mike , when you took that first bite, I had to look away. 🤪
Great looking ribs. I have mine on the smoker right now. They are on 4 1/2 hr mark and should be done by 4:00. Keep smoking!
Those were some great looking ribs for being from Marc's. Very meaty! Great video
Thanks, Jason. I swear Marc’s has some of the beat ribs.
Good video man i just got this smoker for my birthday .cant wait to fire up this bad boy and cook .thanks alot for your knowledge bro can wait .
Pedro, happy Birthday my friend! Enjoy that smoker and if you need any questions don’t hesitate to ask!
@@WeekendWarriorBBQ thanks im watching all your videos so far hands down you are the best with this pit boss smoker .thanks again 👍
Hey Mike, picked up my 4 series yesterday, assembled and burned in. Going to try some St Louis style ribs today! Keep up the good work!
Martin Melish how are you liking your series 4? Just picked one up today.
@@904nole I have used it every weekend since I bought it! Awesome smoker for the money. Getting over the learning curve now.
Great looking fast Ribs
Head Country BBQ?........Gonna have to try some of that! 👍🇺🇸
I have the Austin xl I love it. I have been thinking about picking up the stand up one in Hope's of getting more smoke flavor. I'm gonna have to remember to look for that sauce, I usually use Stubbs sauce. Those ribs look really damn good.
Hi, Chris! I have been pleased with the amount of smoke flavor this smoker puts out. I know pellets aren’t known for strong smoke flavor but no complaints from me. The sauce was legit! Real nice hickory bbq sauce!
Love the video. From NE ohio myself
Just watched this video again for a refresher to try my first ribs on my 3 series Pitboss. I really want to try that Head Country sauce, but for my money my favorite bbq sauce is Open Pit just because that is what I grew up on and I’m not a fan of sweet sauces. I love the stronger pepper and vinegar flavored kinds of sauces.
I have another rib video coming out either today or tomorrow. You'll like it.
Man i went and got a pit boss vertical smoker after seeing this video and man they where killer . don't no why i waited this long before buy one.
Thanks, Greg. They are just so easy to use it makes cooking fun.
Not washing the ribs was the only issue I have with this video. I mean out the pack then straight to the seasoning is wild!
ohhh man my mouth is watering
I consider myself a talented rib cleaner like yourself : ] Have you ever heard of anybody smoking honey garlic or brown sugar and soya ribs ? So good brother : ] Great summer to ya !
Starting our first rack of ribs on our Pit Boss Navigator 1150 following your instructions on on our grill… wish us luck
Beings we have the Pit Boss Navigator and it has probes … where is the best place to put the probes? And what internal temperature should the ribs be for fall off the bone like you do
The best thing to do with ribs is cook to tenderness. This will happen somewhere around 200 degrees F. Use that as a guide instead of a rule.
@@WeekendWarriorBBQ ok.. so we went to 200 degrees … sorta wished we would have gone to 205 BUT… with your technical support and educational videos with my marinade the ribs came out perfectly wonderfully especially for a first timer… thank you so much for all your advise.. next time will be even better
3, 2, 1 ribs are the family favorite. Served up muddy of course.
Awesome 😍
Awesome ribs great job brother. Thanks for sharingYour video. Keep smoking T&T barbecue
Thank you! I appreciate you stopping by to check it out. 😁
Gonna tell my kids this was bam margera 😂
Looking good
Thank you Smokey Joe!
3 hour ribs, no foil 280*ish are the only way I do them now, they rock!
Gary, I wish I would have learned this a long time ago. 3 hours is perfect!
those rubs sound great- I am going to have to find some of that Country Hickory BBQ sauce. Pecan, cherry and apple are my favorite pellets. B & B came out with a post oak pellet but it is very hard to find- I want to try it.
Louis at R shack BBQ thanks, Louis! I see everyone using post oak in their offsets and kettles. I would sure like to try it in pellet form and see what the hype is about. Someone told me that it’s just oak that is cut and used for fence posts and that’s where it got the name.
looks good. Roll tide.
Saw you were from ohio on the you betcha channel. Fellow creator from Columbus here.
Hello Buckeye! 😎
Hi just purchased this smoker and did a first pulled pork on it but took me way to much time almost double ... so today i decided to test the temp inside and im off of 50 degrees from.my prob and the digital of pit boss
If i can correct my post its more of a 20 degrees ... is it normal ?
Mike it is so hot out here. Using a pellet smoker is the way to go, so you can go back inside enjoy the air-conditioner. Those ribs look Slammin good
You hit the nail on the head MeatCranium. I sure as heck wouldn’t want to be standing in front of a griddle in this heat. It’s nice to go inside for an hour at a time and cool down while the ribs are cooking!
Man is the pecan and honey rub salty , I used a couple of different rubs. Rib rub and holy voodoo. It came out a little salty. Thanks man
That's a great looking rib rack Mike! Nice color and tender. Great job brother!
Thanks, Charley!
They look delicious Dude, I usually remove the flap meat an smoke it and save it to throw it in with baked beans along with the rib tips, unless I declare pitmaster privilege and the dog and I share them. Perfectly done
Pit master privilege is a wonderful thing :) I've got a smoked baked beans video in the hopper. Its gonna be a good one :)
One more thing, Lumberjack pellets are the best for imparting Smokey goodness but occasionally you get long pellets that could bridge the pellets and cause bridging, I usually pour into a bucket and break them up before dumping them in. They're worth the extra effort, but I usually sift out the dust anyways
Two great tips. I need to do the sifting too... Ted was telling me about that last week!
Have fun trying all of Head Country's other products, just as amazing. Later!
Will do! I bought two other sauces and a rub from them :)
@@WeekendWarriorBBQ Did up some country style boneless ribs. Can't seem to get them as tender as I would like even after a six hour slow cook. Was still good with the Head Country Hickey on them.
I promise not to say anything about the sauce on your face! 😂 Great lookin ribs Mike!
Lmao! I was saving that for later. My camera man is fired for Not telling me 🤣
Hahaha!
This seems beyond simple them other videos have me doing it for 4 hours n mine just seem far too dry imma try this for sure
Loved this rib video. I would love for you to do some ribs with kosmos q rib glaze and let me know your thoughts!
Next time I do a rib video I will try it 😁
I just got my pit boss pro series 4 do you always use the water pan or are there times you don't use it for ribs or chicken
Hi, Ryan. I always fill the water pan. If you don’t, the smoker may overheat. Enjoy that smoker 😁
I love pecan, but I usually use it on chicken. Those look good.
Thank you. First time I’ve used Pecan. I really liked it and I’ll have to use it on chicken next 😁
@@WeekendWarriorBBQ grilled chicken breast with pecan smoking chips. If you ask me you dont need any seasoning. Great on salad.
Nice
Trying my own ribs tomorrow for the first time. My chicken turned out great thanks to your channel
Question: does the water pan need to always be filled?
Thank you, Jacob. The water pan needs to filled in order for the smoker to not overheat. I’ve seen people not fill it up and the unit will shut down on them in the middle of the cook.
@@WeekendWarriorBBQ Okay good! I made sure I filled it up, but was making sure if it was necessary. Appreciate it, doing my first ribs today
Need some advice? Been following you and love the tips. I got a 8lb pork butt and a rack of ribs. Smoking it on a pit boss like yours. What temp should i do and should they be cooked at the same time or should i put the ribs on at a certain hour mark with the pork butt?
@@WeekendWarriorBBQ thanks! 1st timer!
Chris nice! Hey man just have fun with it and if they don’t get done at the same time no big deal 😁
3 hours...hmmm. ill give it a try
Thanks so much for all the awesome videos man. Quick question. Can i get all the rub on my ribs the night before? Its around 5 pm and wanna put rub on and get ready but wont be smokin until tomorrow 7 am. Or should i wait until tomorrow to get them ready? Thanks so much.
Hi, Ivan. You can put the rub on the night before. Just make sure it’s a rub you like because it will work it’s way down into the meat instead of sitting on the surface.
@@WeekendWarriorBBQ Thanks so much for the reply man. Just assembled my new series 3 and cant wait to use it tomorrow.
Love my Pit Boss when you do your ribs do you fill the water pan??
Hi, Brian! I almost always fill the water pan. I have heard of the unit overheating and shutting down if the water pan is empty.
This was fantastic!! So, we got our Pit Boss Vertical this past weekend and have now smoked a beef tenderloin, wings and now these ribs! The wings and ribs were both from your videos!! I just watched your beef brisket video, too, and can’t wait to try that. Thank you for posting! Both the wings and ribs turned out incredible.
Btw, we are in the St. Louis area. Are you also? (Wondering based on the St. Louis Style ribs that you made!)
Rachel, thank you very much for clicking on my videos. I really enjoy creating this content and as long as awesome people like you keep watching, I’ll keep creating 😎
Weekend Warrior BBQ, well I will keep watching! Have you ever heard of and or made pork steaks? I am going to smoke those at some point as well.
You got those ribs at Marc's for under $10? I need to look into this! Those ribs looked amazing! 👍
Kroger has em that cheap, just got some today!
Can't go wrong with head country, I might be biased because it's made here in ponca city
I agree! That is some excellent sauce
Hi, your 3 hr rib cook works ! I used the Heath Riles rubs, mmm good !
Could you please let me know where you get your cooking gloves from ?
Keep up the good smokes my friend.
Thx for posting your videos
Thank you, Max. Those gloves are the “Venom Steel” brand. I buy them at Lowe’s or on Amazon.
Have you ever tried cooking them without any rub? Maybe just the smoke would be great
Not yet but I’ve been thinking about doing a cook like that. I think that if we’re going to slather it in sauce, the rubs probably get lost in the sauce. If we just want the pure pork and smoke flavor... it would be interesting to try it that way.
Stubbs sticky sweet barbecue sauce is where it's at.
I have a question unrelated to this video. I’m having problems with my KC Combo smoker, the issue is that it gives an “ERR” error after a while. What’s the solution to this. It’s frustrating having to babysit this thing
Hi, Justin. ERR is an auger error. It is either an auger jamb or the auger is not primed.
Would be great if you did a smoked salsa recipe!
Jordan, you must be a mind reader. I plan on doing one and I'm just waiting for my tomatoes in the garden to ripen :) Stay tuned my friend.
Great video. I'm new to this so how do I know how much pellets to use in my smoker? I have the same stand up pit boss smoker
I keep my at last half way full. If you plan to use it often, like once a week, you can fill that puppy up. You don’t want a bunch of pellets sitting for weeks that can absorb moisture and then potentially jamb up the auger
@Weekend Warrior BBQ hey man I am stoked and getting ready to smoke me up some ribs! Did you put water in your tray? I might’ve missed it but some people say they don’t use any water in there.
@@alaneiler2361 Hi, Alan! I always fill up the water pan. They say you need to do it so the smoker doesnt overheat. Enjoy those ribs
Weekend Warrior BBQ thanks man I appreciate it! Was glad to hit that Subscribe !🍻
Alan Eiler, someone just posted on the FB group that their water pan ran dry and completely ruined their smoker. The picture was very sad. 🥺
I miss these kinds of videos :( now he dosent even use the boss that often
Where do you get the LumberJack pellets?
Do I really need to keep water in that water pan that comes with the smoker?
You don’t if you keep it clean. Grease fire is the major concern
Looks amazing as always. Any plans to smoke some seafood? Perhaps ..Crab Legs or Lobster Tail.
That is a really good idea. I have a few videos in front of this but of course!!! Let’s do some seafood 🦞🤤
What temp and how long?
Also the gloves? I can’t find them…
I've got the same smoker and I can't get any smoke at 275.
Same. I have had nothing but bad results with mine. If a recipe calls for 2 hours, I'm guaranteed to have to go up to at least 6. I don't know if mine is busted or what.
no smoke when he opens it, have you noticed that? when i open my masterbuilt electric it billows smoke.
It depends on the video and at what point in time I have the camera on. Some people say they can’t believe how much smoke is coming out, others say there is no smoke. This smoker “billows” smoke in intervals... maybe every 15 minutes. The rest of the time it puts out a thin blue smoke which is what most people like.
@@WeekendWarriorBBQ ah ok, that makes sense. so you are trying to open it in-between smoke billows, so that way you dont let all the smoke out? seems like a logical thing to do.
Why did you choose to go at that temp as opposed to around 235 w/ the 3-2-1 method?
Sometimes I’ll cook them hot and fast like this which gets them tender but not fall apart tender. Other times I’ll do a 3-2-1 or even a 3-1-1 just depends on what mood I’m in. I love experimenting with different methods
@@WeekendWarriorBBQ Awesome, thanks for the reply. I'm learning a lot watching your vids
Just a question. I thought the Pit Boss smokers are finicky when not using pit boss pellets. Is this true?
I have not had that issue. I use a lot of the lumberjack brand and recently the Weber brand pellets and haven’t noticed any difference
This is good to know. I am smoking a rack of ribs on this exact smoker as we speak. I watch your videos and followed the steps you provide. Thank You!
How did it only take 3 hours to cook?
Where's the smoke ring?
doing these now, just passed the two hour mark!! never done them without wrapping so I'll let you know how they come out. I didn't notice you letting them rest or was that edited out? Don't know if the 15 back in with sauce counts as resting, hmm.
I let them rest fro about 15 minutes.
@@WeekendWarriorBBQ got the sauce on 'em almost time to pull 'em!!
Very nice. I’m curious to hear what you think.
@@WeekendWarriorBBQ ugh, I'm in a rib coma! They were so good, it's my new way to cook ribs.
Haha! Lots of different ways to do them but when you can still get a good rack of ribs in 3 hours instead of 6 it’s worth trying. Glad you enjoyed them and trusted me enough to give it a shot
Why don't you make your own rub and sauce?
Where did you get your pergola from?
Toja Grid is the name of the company.
Just curious, why do you not use a binder?
Sometimes I do, sometimes I don’t. As long as the surface of the meat is a little wet, the rub will stick just fine.
@Weekend Warrior BBQ thanks for the reply. I have tried it without on everything and it never worked for me. I guess that's the beauty to smoking tho, it's all an experience, an experiment, and an excuse to driveway drink!! Lol
Why do you look like a southpark character with those glasses on? 😅
Use a seraded knife and cut bone up, wayyy easier to cut
Thank god outside temp is a dry heat! 😳
Why do you need three rubs on ribs.....make your own rub that incorporates the three elements you want and then do them once and done. I like maple or cherry pellets because they give a sweeter smoke which means you don't need sugar in your rub which tends to produce a burnt crust.
when you don't rub your rub
Never use sauce on ribs unless it is a sweet sauce and even then. From TX
No smoke Ring. Sorry but you need to add more chips or pellets. Im sure they taste good though
You're right, Kevin. Its interesting how the type of pellet can influence the smoke ring. I cooked them again the exact same way in this video but with different pellets and it made a huge difference: czcams.com/video/sOkNBoaMPzc/video.html
Can you disconnect the fan on this thing, it dry's the ribs really really bad???
Negative. I have the water pan full and come out and spritz once an hour. If I’m cooking real low and slow... 225 or less, I need to come out more often
@@WeekendWarriorBBQ thanks brother! So what temperature will you recommend and for how long?
Jose Flores yw. I typically smoke around 250 to 275.
@@WeekendWarriorBBQ thank you!
That made me want to Lick the screen for a taste.
Next time brine them ribs in apple juice, sea salt, brown sugar, and little bit of apple cider vinegar overnight.
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If you're gonna mic yourself close to your mouth...try not to mouth breathe so much.
trust me... it drives me nuts when I can hear myself breathing lol. My videos have slowly gotten better as I learn from my mistakes 😁
Dang those were meaty bro. I have all those rubs. I like them. I’m doing a giveaway this week. Got that garlic jalapeño rub and some others. Ribs looked awesome!
Thanks, James! Yeah I was impressed with the ribs especially the garlic jalapeño and the honey rub. I hope you have a successful giveaway. 😁